PEPPER. 613 



sharply pointed ; leaf-stems long, deep green ; flowers white, 

 tipped with purple, about three fourths of an inch in diam- 

 eter ; flower-stems long, purple. 



A rare, richly-colored, and beautiful pepper, but not cul- 

 tivated, nor of much value as an esculent. For its full per- 

 fection, a long, warm season is requisite. The plants should 

 be started in a hot-bed in March or April, and transplanted 

 in May to the open ground, fifteen inches apart. 



This variety is similar to the Sweet Spanish ; Quince-Pep- 



psr. 

 but the fruit is rather longer, and its season of PIMKNT CYDOWI- 



FOHME. VU. 



maturity is somewhat later. Its flavor is com- 

 paratively mild and pleasant ; but, like the Sweet Spanish, 

 it is not generally thick fleshed. At maturity, the fruit is a 

 brilliant coral-red. 



This is but a sub-variety of the common Red Round or 



Large Red 



Cherry-pepper, differing only in its larger size. Cherry-Pep- 

 It is quite late, and should be started in a hot-bed. 



Fruit compressed, more or less ribbed, about Squash- 

 two inches and three quarters in diameter, and TOMATO-SHAPED. 

 two inches in depth ; skin smooth and glossy, when ripe, 

 of a brilliant coral-red ; flesh thick, mild, and pleasant to the 

 taste, though possessing more piquancy than the Large Bell 

 or Sweet Spanish. 



Plant about two feet high, stout, and branching ; leaves 

 broad and large ; flowers white, .an inch and a quarter in 

 diameter ; fruit drooping ; fruit-stem short and thick. 



The Squash-pepper is extensively grown for the market, 

 and is most in use in the pickle warehouses of the Eastern 

 and Middle States. In field-culture the plants are started in 

 hot-beds in April, and, after the beginning of summer weather, 

 transplanted to the open ground, fourteen to eighteen inches 

 52 



